Wood Fired Gong Fu Teapot

$180

There is only 1 of these pieces left

Simple, petite, and rustic, with a wood-fired gradient.

This handmade teapot is a subdued piece of art. The fine particle gray clay exhibits a beautiful outer texture that comes from a controlled wood kiln firing. I really enjoy all of the texture in this teapot. Some, parts, like the base, are very smooth from the natural sediment glaze, while some more rough.

This teapot is ideal for gong fu tea preparation when sharing with a friend, or just by yourself. For its small size, it has a nice density to it from the fine particle Dehua clay.

This teapot would be very suitable for all Chinese and Taiwanese teas. There is a 9-hole filter at the spout.

This teapot was handmade in Dehua, Fujian, China, and has a volume of 150ml (5oz).

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Taiwanese tea makers are known for their masterful roasting, and this well-articulated Dong Ding oolong is a testament to expertise. The body is like an open flower in the steady sun.

Notes of open flowers, caramel, spiced plum, and clove.

Medium Roast Dong Ding is a balancing act of whimsy and depth.This oolong is built on a Taiwanese floral high mountain oolong with a mesmerizing 50% roast that bakes a light caramel into the tea.I consider this tea to have the essence of artful preparation paired with ideal growing conditions.

High mountain oolongs grow with smaller leaves because of the increased altitude.Because of this the floral notes in the leaf become more concentrated and sought after.Non-roasted high mountain teas have a beautiful elegance that is some delightfully ephemeral, with a taste sweetly evaporates.But when those same high mountain oolongs are roasted a new depth appears that is very dynamic.

I enjoy when a tea has multiple lines of direction.For instance, this Medium Roast Dong Ding has floral notes with an upward moving sensation or energy, and it also has grounding notes from the roast with a downward moving energy.This dual movement is quite lovely to experience.

Dong Ding is one of the great tea mountains in central Taiwan, and this tea comes from the Lugu township in Nantou county, home of Dong Ding mountain.This oolong uses the famous Qing Xin cultivar, brought from China during the Qing dynasty.Qing Xin, also known as Gentle Green Heart is very delicate and only suitable for high mountain growth, but it’s hard-earned flavor profile has notes of plum, cloves, and honeysuckle.

Brew this oolong with 200 degree water using 30 second infusions.The first infusion will be a light preview of the floral notes, while later infusions will quickly bring out the depth of the roast.

Notes of savory cherry, distant fire, and wintergreen.

As delicious as it is beautiful, this striking tea is unlike any other black tea. There are immediate and powerful dark fruit-pit notes alongside a wintergreen-like expression, which is quite striking and unique. The dark red quality of this tea seems to go beyond just the rich ruby color.

Taiwan is world renowned for its oolong tea but little is known of its phenomenal Black tea which is often referred to as Sun Moon Lake Black tea due to the location of its growth and production. This black tea is as unique and special as the oolong produced on the special island.

Ruby #18 is relatively new tea cultivar developed in 1999 at the TRES (Taiwan Tea Research and Extension Station) by crossing Assamica with a wild Qing Xin. In the production process the tea is brought to full oxidation, where it develops a rich and sweet brew that has some mi xiang (honey taste) qualities.

The tea brews with an red color, strong body, and smooth texture. We recommend brewing with 200 degree water for the first infusion which should be 1 minute. Increasing brew time with subsequent infusions.

Featured Review

This tastes so good. I wish you were here to share a cup. It is honey and plums? Maybe my first instinct of grapes wasn't so far off. Caramel and cocoa notes are in here as well. Then it finishes with this sensation of mint. Not the taste, the sensation. And not the harsher spearmint type either. This is a very comforting and welcome cooling like from winter mint.

I have to admit, as soon as I saw Ruby 18 Taiwanese Black, I was pretty certain I was going to love this tea. I am not disappointed. In fact I am a bit elated. It has been a while since my last Sun Moon Lake cup and I don't recall any of them having the cooling (and lingering) aftertaste. Possibly they did and I have forgotten.

Lovely wide twisted leaves open into a sunny and grassy day with this laid back, light, and playful tea.

Notes of spring flowers, butter, and sunny grass.

This is a tea that we first discovered on a day trip to Ping Lin, a suburb of Taipei which is known for its growth and production of this particular Oolong tea. Bao Zhong tea has a different appearance from many of the other Taiwanese Oolong teas in that its processing utilizes a twisting of the tea leaf instead of a tight semi-ball rolled style of tea production. This tea processing is similar to that of the Wuyi Oolong production of Fujian Province in China.

This tea was named due to creators use of sealing the tea between two sheets of paper to resemble an envelope. Bao Zhong roughly translates to mean “wrapped kind tea.” This Taiwanese Bao Zhong comes from the Wen Shan region of Northern Taiwan which has been the traditional home of Bao Zhong production in Taiwan.

This tea has a light brewing color and a very aromatic fresh floral notes with a sweet finish. It is a great introduction to lighter oolongs in that it will not get bitter if steeped too long. It is light and uplifting tea and reminds us of the fresh spring lightness of a warm cup of fragrant oolong tea.

This tea provides a perfect niche for the tea connoisseur looking for a lighter tea without any of the sharp notes of a green tea. Brew the first infusion with 200 degree water for 60 seconds, doubling the brew time with each subsequent infusion.

Featured Reviews

The aroma off the cup is so good. It is flowers and a subtle spiciness. The liquor is a bright yellow. Everything about this cup is making me happy... and then I tasted it.

Oh My! This is soooo good. Maybe it is extra special because my day until now has been one battle after another (computers, software, and cameras). Maybe, but I don't think so. This really is that good. You have that wonderful scent along with a smooth buttery corn flavored sip. I can feel it melting the stress away.

For an instant I get a flash of spice at the back of the tongue that I thought was going to turn into briskness but it doesn't. Incredibly smooth.

This is the lighter greener side of oolong. The dark roasting I kind of expected is totally absent. It is nicely complex but subtle. If you only like the grab your throat bold roasty stuff, then this isn't your tea. If like me, you prefer a soothing light green oolong that should steep 4 times, then this is delightful.

I spent most of the weekend outside working, and this tea called to my gaiwan and I to be brewed. I opened up the package to reveal a chaotic assortment of darkened leaves with thick stems. the leaves were incredibly aromatic with a sweet scent of crisp pears, oats, honey, barley, and a smooth graham cracker. This was a unique and enticing aroma. I warmed up my gaiwan and placed a handful inside. The scent deepened to a warm grass base with sweet raisins and light mineral aroma mixture. I sat and enjoyed this array of scents for some time. I washed the leaves once and prepared for brewing.. The flavor began with a full body. I tasted a nice vegetle base with a smooth spring grass sharpness. A sweet sensation flowed over my palette and progressed into an almost creme tone. This lulling sensation was followed by a light fruitiness and some buttery tones. This brew was quite good, and it was a fully encompassing experience. The brew lightened up in later steeping and moved into the grassier and sharper tones. This tea is quite good, and it would do well for a daily drinker.